Directions

In large mixer bowl, beat softened cream cheese and sour cream until well blended.

Add potatoes and continue beating, adding a little milk if mixture is too thick. Take care not to overbeat or potatoes will be gummy.

Season to taste with salt and pepper. Stir in chopped chives. Spoon into a greased 12x8-inch (30x190 cm) baking dish.

May be made a day ahead to this point, covered and refrigerated.

Remove from refrigerator half an hour before proceeding. Brush potatoes with melted butter, and sprinkle lightly and evenly with paprika, if desired. Place in a 350ºF (180ºC) oven for 40 minutes, or until lightly browned.